Note: For vegan pasta, 1 ¼ cups water may be substituted for the eggs. For green pasta, add ½ cup cooked, squeezed-dry, finely-chopped spinach with the flour.
For Pasta:
3 ½ — 4 cups sprouted whole wheat flour
5 large eggs
2 teaspoons olive oil
1 teaspoon sea salt
For Topping:
2 cups fresh tomatoes, chopped
4 tablespoons fresh parsley, chopped
4 tablespoons fresh chives, snipped
cold-pressed, extra-virgin olive oil
sea salt and pepper to taste
Recipe from Janie Quinn, author of Essential Eating Sprouted Baking [3]. For more information, visit www.essentialeating.com [4].
Sprouted wheat flour makes wonderful fresh pasta – or you can buy sprouted flour pasta, ready-made. Either way, this recipe will remind you of how a delicious dish can be created with just a few fresh, whole ingredients.
Links
[1] https://wholegrainscouncil.org/grain/sprouted-grains
[2] https://wholegrainscouncil.org/grain/wheat
[3] http://www.amazon.com/exec/obidos/ASIN/0967984335/oldwayspreservat/103-1446448-4127826
[4] http://www.essentialeating.com